Low Iodine White Bean and Sausage Soup with Spinach

Total time50 min

Prep time15 min

Cook time35 min

Low Iodine White Bean and Sausage Soup with Spinach

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Ingredients

6 servings

1 lb italian sausage, casings removed
Botto's Sweet Italian Sausage, 4 lbs.
See all
1 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
½ tsp red pepper flakes
1 tsp dried oregano
1 can (14.5 oz) diced tomatoes
2 cans (15 oz each) cannellini beans, drained and rinsed
Chef's tip
Choose canned cannellini beans; drain and rinse if the recipe calls for it.
4 cups low-sodium chicken broth
1 parmesan rind (about 2–3 inches) (optional)
Omit this
This ingredient likely doesn’t work for the diet.
5 oz baby spinach
salt and pepper, to taste

For serving

grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
crusty bread, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it into rough crumbles with a wooden spoon, for 6–8 minutes, until browned and cooked through with no pink remaining. Transfer the sausage to a plate, leaving the rendered fat in the pot.
2
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, for 6–7 minutes, until the onion is softened and translucent and the carrots have begun to soften.

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